Kimchi, Tuna & Tofu Beehoon Soup

Kimchi, Tuna & Tofu Beehoon Soup

Kimchi, Tuna & Tofu Beehoon Soup is a nurtritious dish that brings together the tanginess of kimchi, the umami richness of tuna, and the satisfying chew of firm tofu and thick beehoon. This versatile, wholesome soup is packed with flavour and nutrients, making it a comforting and quick-to-prepare meal for any time of the day, especially on busy days.

 

Servings: 4 | Cooking time: 30 minutes

 

Ingredients

 

250g thick beehoon, soaked until soft, drained

1 cup kimchi, chopped
1 can (150–180g) tuna, drained (preferably in oil)

1 tablespoon gochugaru (Korean red chilli flakes)

1 tablespoon soy sauce

1 tablespoon cooking oil

1 medium yellow onion, sliced

3 cloves garlic, minced

4 cups water

1 block tofu, cubed

Instructions

1. Heat cooking oil in a pot over medium heat. Add garlic, onion, and kimchi. Sauté for 3–4 minutes until fragrant.

 

2. Stir in the drained tuna, gochugaru, and soy sauce. Mix well to coat the ingredients.

 

3. Pour in water and bring to a boil.

 

4. Reduce the heat to low and let the soup simmer for 15 minutes. Add tofu cubes and cook for another 5-6 minutes.

 

5. Add drained thick beehoon and cook for another 5 minutes. Add more water if necessary.

6. Taste and adjust seasoning if necessary. Turn off the heat and serve hot.

Download the recipe card for kimchi, tuna & tofu beehoon soup

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Kimchi & Tuna Soup

Kimchi & Tuna Soup

Kimchi & Tuna Soup is a quick and flavourful Korean-inspired dish combining the tangy, spicy kick of kimchi with the rich umami of canned tuna. This comforting soup is an excellent choice for those seeking a quick, nutritious, and satisfying meal.

 

The fermented kimchi adds a robust spiciness and slight sourness, which pairs perfectly with the savoury, protein-rich tuna. The soup is versatile and can be enhanced with tofu, vegetables, or other ingredients to suit your taste.

 

Ideal for busy weeknights, it’s a one-pot dish that delivers a burst of bold flavours with minimal effort, making it a favourite for lovers of Korean cuisine. Enjoy it with a side of steamed rice for a complete and wholesome meal.

 

Servings: 4 | Cooking time: 25 minutes

 

Ingredients

 

1 cup kimchi, chopped
1 can (150–180g) tuna, drained (preferably in oil)

1 tablespoon gochugaru (Korean red chilli flakes)

1 tablespoon soy sauce

1 tablespoon cooking oil

1 medium yellow onion, sliced

3 cloves garlic, minced

4 cups water

1 block tofu, cubed

1 packet enoki mushroom

1 handful kuchai, cut into long strips

Instructions

1. Heat cooking oil in a pot over medium heat. Add garlic, onion, and kimchi. Sauté for 3–4 minutes until fragrant.

 

2. Stir in the drained tuna, gochugaru, and soy sauce. Mix well to coat the ingredients.

 

3. Pour in water and bring to a boil.

 

4. Reduce the heat to low and let the soup simmer for 15 minutes. Add tofu cubes and enoki mushrooms. Cook for another 5-6 minutes.

 

5. Add kuchai and cook for another 3-4 minutes.

6. Taste and adjust seasoning if necessary. Turn off the heat and serve hot with steamed rice.

Download the recipe card for kimchi & tuna soup

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Spicy Bracken (Gosari) & Beef Stew

Spicy Bracken (Gosari) & Beef Stew

Spicy Bracken (Gosari) & Beef Stew is a hearty dish featuring tender beef, earthy bracken (gosari), and bold flavours from Korean gochujang and gochugaru. I may not have the perfect authentic Korean recipe but having a bowl of this piping hot stew is perfectly comforting on a rainy day.

 

Servings: 4 | Cooking time: 45 minutes

 

Ingredients

 

200g bracken (gosari), soaked overnight, cut into bite-sized pieces
250g beef, cut into small chunks
1 packet shimeiji mushroom1 medium onion, finely chopped

1 medium yellow onion, sliced

3 cloves garlic, minced

100g Korean vermicelli, soaked

2 tablespoons gochujang (Korean red chilli paste)

1 tablespoon gochugaru (Korean red chilli flakes)
2 tablespoons soy sauce

1 tablespoon sesame oil

6 cups water

Salt and pepper to taste

Instructions

1. Heat sesame oil in a pot over medium heat. Add beef chunks and garlic. Stir-fry until the beef is browned.

 

2. Mix in gochujang, gochugaru, and soy sauce. Stir well.

 

3. Add bracken, sliced onions, and shimeiji mushroom to the pot. Stir everything together for 2–3 minutes.

 

4. Pour in water. Bring to a boil, then reduce to a simmer. Cook for 30–35 minutes, allowing the flavors to meld.

 

5. Add Korean vermicelli and simmer for another 5-6 minutes.

6. Taste and adjust with salt and pepper. Serve hot.

Download the recipe card for spicy bracken (gosari) & beef stew

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One-Pot Chicken, Mushroom & Chinese Sausage (Lap Cheong) Rice

One-Pot Chicken, Mushroom & Chinese Sausage (Lap Cheong) Rice

One-Pot Chicken, Mushroom & Chinese Sausage Rice is a flavourful and hearty dish that combines chicken, Chinese mushrooms, lap cheong, and rice with soy sauce and aromatic seasonings for a comforting, fuss-free dinner. I usually cook this dish in the rice cooker.

 

Prepping time: 15 minutes | Cooking time: 70 minutes (using smart rice cooker) | Servings: 4

 

Note: Here's a compilation of recipes for the dishes I cooked using my Philips Avance Collection Fuzzy Logic Rice Cooker. This is not an affiliate or promotional link.

 

Ingredients

 

2 cups jasmine rice, rinsed
2 chicken thighs, cut into bite-sized pieces
4 dried shiitake mushrooms, soaked & quartered
2 Chinese sausages (lap cheong), sliced
1 knob (2") old ginger, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon cooking oil
1 ½ cups water

Salt and pepper to taste

 

Instructions

 

1. Heat cooking oil in a pan. Add onion, garlic, and ginger. Sauté until fragrant.
 
2. Add in rice, chicken pieces, sliced Chinese sausages, and mushrooms. Stir and cook for 2–3 minutes.
 
3. Stir in light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well to coat all the ingredients.
 
4. Transfer the sautéed mixture to the rice cooker. Add water and stir everything gently to combine.
 
5. Turn on the rice cooker and select the "Casserole Rice" mode. Let it cook for approximately 60 minutes.
 
6. Once the rice cooker beeps, check the rice. Adjust seasoning if necessary. Continue the cooking for the last 10 minutes.

 
7.  Once the rice cooker beeps again,  it is time to switch it off. Fluff the rice and serve hot.

Download the recipe card for one-pot chicken, mushroom & Chinese sausage rice

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Yogurt Chicken Curry (Kid-Approved)

 

Yogurt Chicken Curry (Kid-Approved)

Yogurt Chicken Curry is a creamy, aromatic, and kid-approved dish that combines tender chicken pieces with a tangy yogurt-based sauce, curry spices, and hearty chunks of potatoes and carrots. This comforting curry is rich in flavor yet simple to prepare, making it ideal for weeknight dinners or family gatherings. The yogurt not only adds a unique tangy flavor, but also tenderizes the chicken, giving it a melt-in-your-mouth texture.

 

Prepping time: 30 minutes (including marination) | Cooking time: 35 minutes | Servings: 3-4

 

Ingredients

 

500g chicken breast, cut into pieces
1 cup plain Greek yogurt
2 tablespoons cooking oil
1 medium onion, finely chopped
3 cloves garlic, minced

2 Maggi curry cubes

3 medium potatoes, cut into bite-sized chunks

1 large carrot, cut into bite-sized chunks
1-2 cups water (adjust based on desired consistency)

A pinch of salt (adjust to taste)

Instructions

 1. In a bowl, mix chicken breast with yogurt and a pinch of salt. Let it marinade for about 30 minutes.
 
2. Heat cooking oil in a pot over medium heat. Add chopped onions and minced garlic. Sauté until fragrant and golden.
 
3. Crumble the Maggi curry cubes into the pot. Add a splash of water and stir to dissolve the cubes into the mixture.
 
4. Add the marinated chicken along with the yogurt mixture. Stir well to coat the chicken with the rest of the ingredients in the pot.
 
5. Stir in the cubed potatoes and carrot, mix well with the chicken. Add 1–2 cups of water, depending on your preferred curry consistency.
 
6. Cover and simmer for 30-35 minutes, stirring occasionally, until the chicken is cooked through and the potatoes and carrots are tender.
 
7.  Add a pinch of salt to taste and turn off the heat. Serve with steamed rice or flatbread.

Download the recipe card for yogurt chicken curry

 

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Soy Sauce Chicken (Rice Cooker Version)

 

Soy Sauce Chicken (Rice Cooker Version)

Soy Sauce Chicken is a savoury and aromatic dish made by simmering chicken in a flavourful mixture of soy sauce, sugar, ginger, garlic, and spices. The result is tender, juicy chicken with a rich, glossy glaze that pairs perfectly with steamed rice or noodles.

 

Prepping time: 10 minutes | Cooking time: 50 minutes (using smart rice cooker) | Servings: 3-4

 

Note: Here's a compilation of recipes for the dishes I cooked using my Philips Avance Collection Fuzzy Logic Rice Cooker. This is not an affiliate or promotional link.

 

Ingredients

 

2 chicken leg quarters
3 tablespoons cooking oil
1 medium yellow onion, sliced
1 knob (2") old ginger, sliced
3-4 cloves garlic, crushed
4 dried Chinese mushrooms, soak to rehydrate and sliced
1 teaspoon 5-spice powder
4-5 tablespoons light soy sauce
3-4 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
Some water, if necessary

Instructions

1. Rub the inside of the rice cooker pot with cooking oil to prevent sticking.

 

2. Place the chicken leg quarters in the rice cooker.

 

3. Add onion slices, ginger slices, crushed garlic, and mushrooms on top of the chicken.

 

4. Sprinkle the 5-spice powder evenly over the ingredients.

 

5. Add light soy sauce, dark soy sauce, oyster sauce, and brown sugar.

 

6. Turn on the rice cooker and select the “Standard” cooking mode.

 

7. Cook for 40 minutes, then check the chicken. If needed, add a small amount of water to create more gravy or adjust the consistency.

 

8. Once the chicken is fully cooked (by 50 minutes), turn off the rice cooker. Serve hot with steamed rice or noodles.

Download the recipe card for soy sauce chicken

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Korean Soft Tofu Stew (Sundubu Jjigae) featuring Okmaya Soft Tofu Stew Paste

 

If you know me, you’ll know I’ve completely fallen head over heels for Korean food—especially anything with kimchi in it. So it’s no surprise when I say I love cooking up this bowl of piping hot, delicious, and oh-so-comforting Korean soft tofu stew (Sundubu Jjigae)!

Ingredients

 

1 packet Okmaya Soft Tofu Stew Paste

150ml water

1 packet kimchi

1 packet soft tofu

1 egg

1 packet enoki mushroom

1 packet kuchai

 

 

Instructions

 

1. Pour the Okmaya Soft Tofu Stew Paste into a pot. (The photo below shows what the paste looks like before adding water and ingredients.) Note: This is not a sponsored post.

2. Add 150ml of water and bring it to a boil.

 

3. Add kimchi, soft tofu, and enoki mushrooms. Cover the pot and let it simmer for about 8-10 minutes over medium heat.

 

4. Toss in the kuchai and cover the pot for another 3-4 minutes. (I don’t want to overcook the kuchai!)

 

5. Crack in an egg, and once the egg white has solidified, turn off the heat.

 

6. Serve it up piping hot and enjoy this delicious, hearty Korean meal!

Video

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Spice Up Your Noodle Game with Jinjja Ramyun Today!

 

Hey there, fellow noodle aficionados! If you're like me and constantly on the lookout for the next big thing to tantalize your taste buds, you're in for a treat today. I recently had the pleasure of diving into not just one, but three piping hot bowls of Jinjja Ramyun, and let me tell you, I think it's a game-changer!

JINJJA Has COME! Discover Real Korean Taste

 

First things first, let's talk about the brand. Jinjja is a Korean word which means real in English. Jinjja Ramyun is a Korean instant noodles brand brought into Malaysia by KMT Food, a Korean food expert company that has been focusing on introducing Korean food culture in Malaysia for the past 30 years.

Flavors: Spicy Mushroom, Spicy Chicken, Kimchi

 

Now, let's talk flavor. Jinjja Ramyun packs a punch with its bold and spicy profile that's sure to wake up your senses. The combination of savory broth and chewy noodles creates a symphony of taste that's downright addictive. And for those who like it extra fiery, fear not - Jinjja Ramyun brings the heat in all the right ways. 

There are three flavors: Kimchi, Spicy Mushroom, and Spicy Chicken. Oh, let me highlight to you that Jinjja Ramyun is halal certified.

Let's watch these "un-packet-ing" (sort of like unboxing 🤣) videos.

Jinjja Ramyun Spicy Mushroom (Soup)

Jinjja Ramyun Spicy Chicken (Dried)

Jinjja Ramyun Kimchi (Soup)

Let's get cooking!

 

Now, let's get down to business with the cooking process. With Jinjja Ramyun, convenience is key. The noodle's round shape makes it so convenient to cook when placed in the famous golden pot.

 

Just boil some water, pop in the noodles and seasoning, and voila! You've got yourself a gourmet meal in minutes. It's perfect for those busy days when you need a quick and satisfying fix without compromising on flavor.

 

But wait, there's more! What truly sets Jinjja Ramyun apart is its versatility. While it's delicious on its own, don't be afraid to get creative with your toppings. From luncheon meat to shredded cheese to a perfectly cooked egg, the possibilities are endless.

 

Trust me, you'll be amazed at how easily you can elevate this already amazing dish to new heights. The portion is quite generous at 120g per pack, guaranteeing a satisfying meal once you add all the ingredients to make it a wholesome dish.

 

Check out what I have cooked and my verdict for each flavor.

 

 

For the Spicy Mushroom flavor, I added luncheon meat cubes, shredded cheese, and an egg.

 

Verdict: 😋 I must say, the taste experience with Jinjja Ramyun’s Spicy Mushroom is delightful! However, it's important to note that the spice level might lean towards the higher end of the spectrum, which could pose a challenge for those who prefer milder flavors in their instant noodles.

 

If you're not particularly fond of spicy dishes, you might find the heat level for Spicy Mushroom to be a tad intense. Nonetheless, for those who enjoy a bit of heat, this noodle certainly delivers on flavor and satisfaction!

For the Kimchi flavor, I added luncheon meat cubes and an egg. If I had kimchi in my fridge, I would have added that too.
 

Verdict: 😋 Jinjja Ramyun’s Kimchi noodles bring a burst of flavor that's uniquely tangy and spicy, with a hint of sweetness from the kimchi seasoning. The broth is rich, tangy, and savory that ends with a satisfying heat.

 

 For the Spicy Chicken flavor (dried noodles), I added a fried egg.
 

Verdict: 🤯 Now, this Spicy Chicken flavor is truly, and I mean truly, spicy. For those of you who adore god-level spiciness, this flavor will steal your heart.

 

Where to Buy Jinjja Ramyun?

Happy slurping, folks!

In conclusion, Jinjja Ramyun is a must-have addition to any noodle lover's repertoire. With its bold flavor, easy preparation, and endless customization options, it's a culinary adventure waiting to happen. So go ahead, grab yourself a pack (or two) of Jinjja Ramyun, and get ready to spice up your noodle game like never before!

You can order online for doorstep delivery. Don't miss out on the chance to spice up your noodle game – grab your pack of Jinjja Ramyun today from Shopee and Lazada.

Wanna know more about Jinjja Ramyun? Follow them on Facebook and Instagram.
 

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Simple Pork & Bacon Burger and Pork & Potato Patties (Recipes)

 

Simple Pork & Bacon Burger

 

Ingredients:

 

Burger buns, pork patties, pork bacon, cheese slices, tomato slices (or any veggies you like), any sauce you like

 

 

Instructions:

 

First, I pan-fried the pork bacon slices without oil in a frying pan, because they will release oil when they are pan-fried.

 

Then, I used the leftover oil to pan-fry the pork patties. After scraping off burnt bits from the pan, I used the remaining oil to slightly char the burger buns.

Then, just assemble everything into a burger to your liking! I only have tomatoes at home, or else I'd have added some lettuce and gherkins too.

I like my burger dry, without any sauce dripping all over my plate. Haha. You can add your favorite sauce if you like.

 

Now, let's move on to the next recipe.

 

Pork & Potato Patties

Ingredients:

 

400g ground pork

2 large potatoes, peeled and chunks

1 small onion, finely chopped

2 cloves garlic, minced

Salt and pepper to taste

1/2 cup Korean pancake flour mix

1 large egg, beaten

Cooking oil for frying

 

How to:

 

1. Boil the potatoes chunks until fork tender. Drain and mash them slightly.

 

2. In a large mixing bowl, combine ground pork, mashed cooked potatoes, chopped onion, minced garlic, salt, and pepper. Add pancake flour mix and beaten egg to bind the mixture together.

 

3. Heat cooking oil in a frying pan over medium heat. Take a portion of the mixture and shape it into a patty. Make a few patties at one go.

 

4. Place the patties in the frying pan and cook for about 5-6 minutes on each side or until they are golden brown and cooked through. You just have to eyeball them.

 

5. Once cooked, transfer the patties to a plate lined with paper towels to absorb excess oil. Serve hot!

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Braised Chinese Arrowhead (Ngaku) with Minced Pork & Mushroom (Recipe)

 

Chinese Arrowhead, also known as Ngaku, is a type of tuberous plant that becomes readily available as Chinese New Year approaches. Ngaku Chips are a popular delicacy during the Chinese New Year season. However, I personally prefer to eat ngaku when it's cooked into a dish alongside other ingredients.

 

Braised Chinese Arrowhead is a delicious, savory dish that features the unique flavor and texture of arrowhead. Ngaku looks like water chestnuts and taste like potatoes when fully cooked.

 

Due to its mild flavor, ngaku pairs exceptionally well with robustly flavored sauces such as oyster sauce and dark soy sauce.

Here's a simple recipe for Braised Ngaku with Minced Pork & Mushroom that I cooked recently.

 

Ingredients:

 

7 fresh ngaku, peeled and cut into chunks

100g minced pork

4 dried Chinese mushroom, soaked, rinsed, cut into slices

2 tablespoons vegetable oil

2 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons dark soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon salt

2 cups water
 

How to:

 

1. Rinse the ngaku chunks well. Coat minced pork with some cornstarch and mix well.

 

2. In a sauté pan, heat vegetable oil over medium heat. Add minced garlic and ginger, and sauté until fragrant.

 

3. Add in minced pork and stir-fry for about 2 minutes, until the meat changes color. Add in Chinese mushroom slices and ngaku chunks. Give everything a good stir for a few minutes.

 

4. Meanwhile, mix together dark soy sauce, oyster sauce, sugar, and salt in a small bowl. Pour the sauce over the ingredients in the pan and stir well to coat.

 

5. Pour in water to cover, add more water if necessary. Let everything boil for about 3 minutes, then reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the arrowhead slices are easily pierced through with a fork.

 

6. Taste the dish, make sure the ngaku chunks are tender and not bitter (under-cooked ngaku is really bitter to the taste). Adjust the seasoning if necessary. Add more soy sauce, salt, or sugar according to your taste preferences.

 

7. You can garnish the dish with chopped spring onion if you like. I don't like raw spring onion, so I don't add it.

8. Serve piping hot with rice! Yummy!

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First Christmas at Our New Home

 

Christmas Eve Dinner

 

A humble spread of dishes during our first Christmas Eve dinner at our new home.

 

This is a pot of kid-friendly pork curry with lots of potatoes and carrots. I discovered that caramelizing one onion elevates the flavor of this curry. I've shared a similar recipe in one of my previous blog posts.

 

This is a stir-fried pasta dish in olive oil with green chilies, button mushroom, and chicken breast. Best eaten with grated cheese and chili flakes.

 

This is mixed vegetables salad - lettuce, white cabbage, carrot, cherry tomatoes, cucumber, and sweet corn kernels. Best eaten as is or with your favorite seasoning.

 

This is a sponge cake with layers of fresh cream and fruits. I really adore that joyous burst of colors and festive vibes.

 

Here are fresh fruits and agar-agar (the green ones).

 

 

Crispy Combo Platter by Zoey's Homemade. 

My eldest kiddo enjoying the Crispy Combo goodies - chicken nuggets, tempura fish, tempura sea prawn, crispy popcorn chicken, and tater tots.

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Crispy Combo by Zoey's Homemade

 

Introducing the Crispy Combo Platter as one of the featured dishes for our Christmas Eve dinner!

 

"Unboxing" Video of Crispy Combo

 

 

What's Packed in the Crunchy Fiesta of Crispy Combo?

Perfect for any occasion, this Crispy Combo crafted by Zoey's Homemade is a delightful ensemble of treats that guarantees to satisfy your snack cravings with a burst of irresistible crunch and crispy goodness.

 

🍿 Crispy Popcorn Chicken 🍿

 

Crispy chicken popcorns are made exclusively from chicken breast, free from fillers, and coated with a crispy, seasoned coating. Ideal for snacking, as an appetizer, or a swift lunch option, this is a favorite among kids (and adults too!) and pairs perfectly with a variety of dipping sauces.

🥔 Imported Potato Tots 🥔

 

These potato tots are made from 100% real imported potatoes, free from trans-fat and cholesterol. Definitely only the natural goodness of potatoes that I'm proud to serve to my family. Watch as your kiddos (and adults too!) happily devour them!

🍗 Signature Chicken Nugget 🍗

 

These timeless delight for kids (and adults too!) are crafted with 100% fresh chicken breast and natural ingredients. No mysteries, no nasties, guaranteed just pure goodness in every bite!

🐟 Signature Tempura Fish 🐟

 

Coated in a crispy tempura batter, these Tempura Fish Nuggets strike a delightful balance between a crispy exterior and a tender, flaky inside. Versatile enough to be enjoyed as a finger food or as a complement to the main meal.

🦐 Tempura Sea Prawn 🦐

 

These crispy Tempura Sea Prawns are made from premium sea prawns, seasoned and fried to golden deliciousness. Versatile enough to be enjoyed as a finger food or as a complement to the main meal.

 

🍅 Creamy Tomato Sauce 🍅

 

Enjoy the irresistible crunch of all the signature items above paired with a yummy creamy tomato sauce. I have also used this same creamy tomato sauce to make pasta.

 

🎃 Pumpkin Prosperity Box 🎃

 

I affectionately call the Crispy Combo as the Prosperity set because it comes with a cute pumpkin prosperity box!

 

🛒 Place your online order at Zoey's Homemade. Have fun shopping! 😁

 

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